Food Office - Warning

[Penny]

Food poisoning risk from chicken liver pate

Friday 2 December 2011

The Food Standards Agency is reminding people to cook chicken livers thoroughly if making pate, to reduce the risk of food poisoning. New figures from the Health Protection Agency (HPA) reveal that 90% of campylobacter outbreaks at catering venues were linked to undercooked chicken liver pate. Campylobacter is the most common cause of food poisoning in the UK.

HPA investigations into these outbreaks revealed that livers used to make the paté weren’t thoroughly cooked, allowing the liver to remain pink in the centre. Chefs and other caterers should ensure that campylobacter is killed through proper cooking. They should also follow good food hygiene practices when handling and cooking poultry livers, to avoid contaminating other foods with campylobacter

cheers Penny